Caramel Toffee Crunch Cheesecake
Creamy baked cheesecake filled with toffee bits and topped with glossy caramel and crunch.
Ingredients
Ingredients
- 1 1/2 cups graham cracker crumbs
- 1/4 cup granulated sugar
- 6 tbsp unsalted butter melted
- 24 oz cream cheese softened
- 1 cup granulated sugar
- 1/2 cup sour cream room temperature
- 1/4 cup heavy cream room temperature
- 3 large eggs room temperature
- 2 tsp vanilla bean paste
- 1/4 tsp salt
- 1 cup caramel sauce divided
- 1 cup chopped toffee bits divided
- 1/4 cup mini chocolate chips optional
- 1/2 tsp flaky sea salt optional, for topping
Instructions
- Preheat oven to 325°F and lightly grease a 9-inch springform pan. Wrap the outside of the pan with 2 layers of heavy-duty foil to prevent leaks.
- In a medium bowl, combine graham cracker crumbs, 1/4 cup granulated sugar, and melted butter. Stir until the crumbs are evenly moistened.
- Press the crumb mixture firmly into the bottom of the prepared pan, using the bottom of a measuring cup to create an even, compact layer.
- Bake the crust for 10 minutes, then remove from the oven and let cool slightly while you prepare the filling. Keep the oven at 325°F.
- In a large mixing bowl, beat the softened cream cheese with 1 cup granulated sugar on medium speed until smooth and fluffy, about 2 to 3 minutes, scraping the sides of the bowl as needed.
- Add sour cream, heavy cream, vanilla bean paste, and salt to the cream cheese mixture and beat on low speed until fully combined and smooth.
- Add the eggs one at a time, beating on low speed just until each egg is incorporated and scraping the bowl after each addition. Do not overbeat.
- Stir in 1/2 cup caramel sauce until it is evenly swirled through the batter. Fold in 3/4 cup of the chopped toffee bits, reserving the rest for topping.
- Pour the batter over the partially cooled crust and smooth the top with a spatula. Gently tap the pan on the counter a few times to release any air bubbles.
- Place the springform pan into a large roasting pan. Pour hot water into the roasting pan to come about halfway up the sides of the springform pan to create a water bath.
- Bake the cheesecake at 325°F for 55 to 65 minutes, until the edges are set and the center is slightly jiggly but not wet.
- Turn off the oven, crack the oven door, and let the cheesecake cool in the oven for 1 hour.
- Remove the cheesecake from the water bath, discard the foil, and place the pan on a wire rack to cool completely to room temperature.
- Cover the cooled cheesecake and refrigerate for at least 4 hours, or preferably overnight, until fully chilled and set.
- Once chilled, remove the cheesecake from the refrigerator and carefully run a thin knife around the edge of the pan. Release and remove the springform ring.
- Spread the remaining 1/2 cup caramel sauce evenly over the top of the cheesecake, leaving a small border around the edge if desired.
- Sprinkle the remaining 1/4 cup toffee bits and the mini chocolate chips, if using, over the caramel layer. Lightly sprinkle with flaky sea salt if desired.
- Refrigerate the topped cheesecake for at least 30 minutes to allow the caramel to firm slightly before slicing and serving.
Notes
- Use full-fat brick cream cheese for the best texture; avoid whipped or tub-style cream cheese.
- Make sure all dairy ingredients are at room temperature so the cheesecake batter mixes smoothly and stays lump-free.
- Make sure all dairy ingredients are at room temperature so the cheesecake batter mixes smoothly and stays lump-free.